Discover the delightful combination of sweet strawberries and tangy rhubarb in this scrumptious strawberry rhubarb crisp. This dessert is not only easy to prepare but also a crowd-pleaser, making it an ideal choice for family gatherings, potlucks, or simply treating yourself. With a golden, crunchy topping and a luscious filling, this crisp is sure to satisfy your cravings. Let’s dive into the ingredients and the simple steps to create this delicious dish!
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Servings and Cooking Time
This recipe yields 6 servings. Preparation time is approximately 15 minutes, with a cooking time of 35-40 minutes.
Nutritional Value
Each serving (1/6 of the crisp) contains approximately:
- Calories: 220
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 15g
- Protein: 2g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
- Mix until the fruit is evenly coated, then pour the mixture into a greased baking dish.
- In a separate bowl, combine rolled oats, flour, brown sugar, and cinnamon.
- Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Evenly sprinkle the oat mixture over the fruit filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for about 10 minutes.
- Serve warm, optionally with a scoop of vanilla ice cream.
- Enjoy the delicious flavors of your homemade strawberry rhubarb crisp!
Alternative Ingredients
If you don’t have rhubarb, you can substitute it with apples or peaches for a different flavor profile. For a gluten-free option, use almond flour and certified gluten-free oats. Additionally, you can replace granulated sugar with honey or maple syrup for a natural sweetener.
Serving and Pairings
This strawberry rhubarb crisp pairs wonderfully with a scoop of vanilla ice cream or whipped cream. It can also be served with a drizzle of caramel sauce or a dollop of yogurt for added creaminess.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10-15 minutes. This dish can also be frozen for up to 2 months; just thaw it overnight in the refrigerator before reheating.
Cooking Mistakes
- Using overly ripe fruit may lead to mushy filling.
- Not greasing the baking dish can cause sticking.
- Overbaking can result in a dry topping.
- Using too much sugar can overpower the tartness of rhubarb.
- Forgetting to let it cool before serving may lead to a runny filling.
Helpful Tips
- Fresh rhubarb is best, but frozen can be used in a pinch.
- Mix different berries for a unique flavor.
- Try adding nuts to the topping for extra crunch.
- Adjust sugar levels based on your taste preference.
FAQs
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries can be used, but thaw and drain excess liquid before mixing to prevent a watery filling.
How do I know when the crisp is done?
The crisp is done when the topping is golden brown, and the fruit filling is bubbling around the edges.
Can I make this ahead of time?
Absolutely! You can prepare the filling and topping separately a day in advance and assemble before baking.
What can I substitute for oats?
If you’re looking for a gluten-free option, you can use quinoa flakes or almond flour as a substitute for oats.
Is rhubarb safe to eat raw?
Rhubarb can be tart and may cause stomach discomfort if eaten raw. It’s best cooked in desserts like this crisp.
Conclusion
This strawberry rhubarb crisp is a delightful blend of sweet and tart flavors, crowned with a crunchy topping that is irresistible. Perfect for any occasion, it’s an easy-to-make dessert that will surely impress your family and friends. Enjoy this seasonal treat warm or cold, and don’t forget to add your favorite ice cream on top for a memorable dessert experience!
Strawberry Rhubarb Crisp
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
- Mix until the fruit is evenly coated, then pour the mixture into a greased baking dish.
- In a separate bowl, combine rolled oats, flour, brown sugar, and cinnamon.
- Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Evenly sprinkle the oat mixture over the fruit filling in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for about 10 minutes.
- Serve warm, optionally with a scoop of vanilla ice cream.
- Enjoy the delicious flavors of your homemade strawberry rhubarb crisp!
Nutrition
